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NUTR 331 Nutrition for Health - assignment 2 Nutrition for Health Athabasca University
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NUTR 331 Nutrition for Health - assignment 2 Nutrition for Health Athabasca University
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NUTR 331 Nutrition for Health -assignment 2 Nutrition for Health
Athabasca University
, lOMoARcPSD|6353920
lOMoARcPSD|63539
NUTR 331 – Assignment 2
Although we have already have tons of information on how to prevent the risk of
cancer, this paper will demonstrate the role of diet with respect to cancer, which foods can
increase your risk of cancer, and how we can structure our diet so that we can reduce this risk
by implementing healthy eating habits into our everyday lives. The paper I chose to discuss
with relation to course content is “Eat well – Canadian Cancer Society”.
The paper discusses how eating lots of fruits and vegetables can help prevent against
cancers such as lung, laryngeal, thyroid and stomach cancer (Eat Well, 2020). Easy ways to
ensure one is eating enough fruits and vegetables is to look at Canadas Food Guide for a
serving count. One serving is 250 ml (1 Cup) of leafy raw vegetables or salad, or one piece of
fruit (Eat Well, 2020). Further, eating tons of fibre and whole grains can also help reduce risk of
cancer, specifically colorectal (Get Friendly with Fibre, 2016). Fibre also helps reduce the risk of
other types of cancer through helping you maintain a healthy body weight. Health Canada
recommends the average adult to get 21 to 38 grams of fibre each day, from foods like whole
grains, beans and fruits and vegetables (Get Friendly with Fibre, 2016). It is also very important
reduce the amount of alcohol you drink, avoid smoking and cooking meats at high
temperatures (Get Friendly with Fibre, 2016). Further, processed meat can cause cancer-
causing substances to form. This is because this meat is preserved by smoking, curling or by
adding preservatives (Eat Well, 2020). Also, a diet that is high in red meat or processed meat
can increase your risk of colorectal cancer (Algra, 2012). Red meat should be limited to 3
servings per week. Red meat includes foods such as beef, pork and lamb, while preserved
meat includes ham, bacon and salami (Eat Well, 2020).
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